Easy carrot soup with coriander, burrata and almonds

Total time 30 mins

5 mins preparation time

25 mins cooking time

A delicious, creamy carrot and coriander soup recipe that’s ready in just 30 minutes. The burrata and almond topping add a touch of luxury, making it ideal as a starter for a dinner party. Suitable for vegetarians.

Ingredients

2 portion(s)

400 g

carrots

30 g

butter

clove garlic

 ½ tsp

coriander seeds

 ½ tsp

chili flakes

600 ml

vegetable stock

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

To serve

100 g

burrata

2 tbsp

flaked almond

Fresh parsley

1 tsp

olive oil

Freshly ground pepper

Nutritional facts (per portion): 1895 kJ / 453 kcal

37.4 g Fat

13.3 g Protein

16.6 g Carbohydrates

Preparation

Step 1

In a saucepan, sweat the sliced carrots in butter with chopped garlic and spices. After 5 minutes, pour the stock over it, season it with Kikkoman Naturally Brewed Soy Sauce and cook it for 20 minutes.

Step 2

Blend the soup until smooth and sprinkle with fresh parsley.

Step 3

Toast the almonds in a dry frying pan.

Step 4

Serve the soup with burrata, sprinkle over almonds, pepper and parsley and drizzle with olive oil.

Recipe-ID: 1039

Recipe as PDF

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